Tapenade is a sauce, dip, or savory spread, from the Provençe, in France. Black olives, capers, and olive oil are the basic ingredients, and then each one adds their preferred condiments from anchovies, brandy, garlic, and herbs.


1 pk olives (pitted, 8 oz package, Niçoise olives)
1⁄2 c olive oil
2 T anchovy (chopped, about 6 anchovy fillets)
1 T brandy (or brandy, optional)
1 clv garlic (finely chopped, optional)


  1. Chop the olives and capers and mix with the anchovy fillets, chopped, and the garlic, if using.
  2. Add the olive oil and Cognac or brandy, if using, and mix to a paste.
  3. Check seasoning, and serve.


In our testing kitchen both the garlic and the brandy versions of tapenade were much liked, and preferred to the version that had both ingredients. Our recommendation: Choose your favorite between garlic and brandy and omit the other

Tapenade is delicious on toast or sliced bread. It is also good with fish or cheese, especially goats cheese.

The tapenade will keep in the refrigerator, in a sealed jar, for over 3 months.


Experiment seasoning with Provençal herbs such as thyme or rosemary.

Prepare a green tapenade with green pitted olives, or a tomato tapenade, substituting olives with sunblush tomatoes.


1 cup
Preparation time
Cooking time
Total time
10 minutes